Mexican Food Recipe, Black Beans Burritos

Mexican Food, Miniature Sculpture by Stephanie Kilgast
Mexican Food, Miniature Sculpture

Hello 🙂

I adore burritos and wraps of any kind. Especially topped with guacamole.
Summer is the perfect season as tomatoes and bell peppers and in season. So I’m a tat late for this recipe, but you can always subside these vegetables with seasonal ones.
The recipe works with any vegetables and a can of tomato in winter too 😉

It’s not very mexican I suppose, but this is how I make them and love them.

I use dry black beans and bring them from Berlin, as there are no black beans where I live.
I soak them overnight and cook them for about 2 hours at low temperature. If you have access to cans, by all means go for it. I tend to avoid cans as it’s more packaging, but let’s be honest, it makes live easier 🙂 You probably could use lentils or chickpeas, but black beans have a peculiar flavor that matches mexican food perfectly. (no wonder ha!)

Since I’m a purist, because it’s a lot cheaper and I don’t want to eat refined palm oil (ecological disaster), I make the tortillas from scratch. I swear it’s easy and delicious. I followed Brooklyn’s recipe.

I used to love adding crème fraîche and cheese, but these days I rarely do and it’s still pretty awesome.

Mexican Food, Miniature Sculpture by Stephanie Kilgast
Easy peasy tortillas

Wheat Tortillas
12 tortillas
– 350 g flour
– 1 1/4 tsp. table salt
– 3 tbsp Olive Oil
– 235 mL water

Mix all ingredients together.
Put a pan on the stove and turn on medium-high heat.
Form about 12 balls of the dough and flatten each with a rolling pin on a flour covered working space.
Place your tortilla in the pan, when bubble form, flip!
Then repeat.
These are best warm but keep about 1 week in the refrigerator.

Guacamole
– 1 avocado
– 1 tsp lemon juice
– 1tsp tomato paste concentrate
spices to taste 
(no idea how much I put it, I always taste until I like it)
– ground coriander
– ground cumin
– herbes de provence
– cayenne pepper (optional – if you like your food a bit spicy)
– salt
– pepper

Cut avocado, crush it and add lemon juice and tomato paste.
Slowly add spices and taste until satisfied.

Mexican Food, Miniature Sculpture by Stephanie Kilgast
The black bean goodness

Black Beans Burritos 
(4 small servings – we are not big eaters, you might need to adjust)
– 100 g dry black beans (or about 240 g cooked/canned)
– 2-3 bell peppers
– 1 can of tomatoes (240 g)
– 1 big red onion
spices to taste 
– 2 tsp ground coriander
– 2 tsp ground cumin
– 1 tsp smoked paprika
– 1 tbsp herbes de provence
– 1/4 tsp cayenne pepper (optional – if you like your food a bit spicy)
– salt
– pepper

If you are using dry black beans, soak them overnight with 1 tsp each of coriander, cumin and paprika. Then cook for about 2 hours on low heat.

Dice onion and sautée until translucent.
Dice bell pepper and add to the onions, let them roast a bit.
Add tomato can and a glass of water.
Add spices, cover and let cook for about 10 minutes.
Check taste and adjust spices if necessary.

Mexican Food, Miniature Sculpture by Stephanie Kilgast
Snails get hungry too!

Sides
– lettuce
– tomatoes
– sweet corn can
– parsley
Рcr̬me frąche / sour cream (optional)
– grated cheese (optional)

Dice tomato and parsley, grab the sweet corn can, grate the cheese.
Fill your tortilla to your liking, wrap, enjoy 🙂

xx
Stéphanie

Help me Continue Sculpting 🙂

 

Mexican Food, Miniature Sculpture by Stephanie Kilgast
Mexican Food, Miniature Sculpture by Stephanie Kilgast

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